Easy Recipe Finder
Recipe Feeder
3¼ ounce Mustard, Powdered
1 tablespoon Lemonbalm, Leaves
1 tablespoon Marjoram, Fresh
4 tablespoon White Wine
2 tablespoon Honey
½ teaspoon Garlic Powder
2 1/8 ounce Flour
2 teaspoon Salt, Sea
3 Egg Yolks
Mince the lemon balm and marjoram leaves, or chop finely. Place in the top of a double boiler with all the other ingredients except the egg yolks. Mix well together, let stand for two hours, uncovered. Over hot water, beat in the egg yolks with a wire whisk. Cook, stirring constantly, for five mins until thick and creamy. Spoon into sterilized jars, cool. Cover tightly, store in the refrigerator for up to one month.
1 tablespoon Lemonbalm, Leaves
1 tablespoon Marjoram, Fresh
4 tablespoon White Wine
2 tablespoon Honey
½ teaspoon Garlic Powder
2 1/8 ounce Flour
2 teaspoon Salt, Sea
3 Egg Yolks
Mince the lemon balm and marjoram leaves, or chop finely. Place in the top of a double boiler with all the other ingredients except the egg yolks. Mix well together, let stand for two hours, uncovered. Over hot water, beat in the egg yolks with a wire whisk. Cook, stirring constantly, for five mins until thick and creamy. Spoon into sterilized jars, cool. Cover tightly, store in the refrigerator for up to one month.